Mushroom Stuffed Baked Potatoes

Mushroom Stuffed Baked Potatoes

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This recipe features:

Mushrooms

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Ingredients

Adjust Servings:
16-20 Farm Rich Breaded Mushrooms
4 extra large baking potatoes, cleaned and dried
1 tablespoon vegetable oil
4 tablespoons butter, room temperature
¾ cup Sour cream
2 cups shredded cheddar cheese, divided
1 scallion (green and white parts), chopped
4 slices bacon, cooked crisp and chopped (optional) optional
To taste Kosher salt and freshly ground black pepper

Mushroom Stuffed Baked Potatoes

  • 1 hour 15 minutes
  • Serves 4
  • Easy

Ingredients

Your best defense against hunger straight from the steakhouse.

 

 

Steps

1
Done

Preheat oven to 400º F. Line a baking sheet with aluminum foil and set aside. Cook Breaded Mushrooms according to package instructions.

2
Done

Rub the outside of each potato with vegetable oil and season liberally with salt and pepper. Pierce the potatoes in a few places and place on the baking sheet. Bake until fork tender (about an hour). When cool enough to handle, cut the top quarter from each potato and scoop out the pulp into a bowl (leaving a 1/4-inch layer of pulp on the skin).

3
Done

Place the potato shells back on the baking sheet. Using a potato masher, mash the potato pulp until almost smooth. Add butter, sour cream and 1 cup cheddar cheese. Mash until smooth. Stir in the bacon (optional) and scallion. Season with salt and pepper.

4
Done

Spoon the potato mixture back into the shells and top with mushrooms (push them down into the potato mixture a little). Top with the remaining cheese and return to the oven until hot and the cheese is bubbly (about 15 minutes). Serve immediately.

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